in the vineyard : Viticulturist: Hannes van Rensburg
Grapes were sourced from two different, trellised vineyards. The younger of the two vineyards was monitored until the grapes showed an abundance of grapefruit and green pepper flavours, while the older vineyards was allowed to reach a higher level of maturity before the grapes were harvested.
The vines, ranging in age from 10 to 23 years old, were grown in Hutton soil between 300m and 500m above sea level on the south-eastern slopes of the Simonsberg. Minerality in the wine is prevalent, resulting in a long finish.
in the cellar : The juice were fermented in stainless steel tanks at 13°C for 18 to 23 days, after four to six hours’ skin contact. The wine was left on the lees for two and a half months and received no wood contact. All fruit!